Ingredients:
⅔ cup (150 mL) dried apricots
½ cup (125 mL) butter
¼ (50 mL) cup sugar
½ cup (125 mL) flour
½ cup (125 mL) all-bran cereal
1 cup (250 mL) brown sugar, firmly packed
2 eggs
½ tsp (2 mL) vanilla
½ cup (125 mL) flour
½ tsp (2 mL) baking powder
¼ tsp (1 mL) salt
½ cup (125 ml) pecans, chopped
Instructions:
In a small saucepan, cover apricots with water (about 1 inch/ 2.5 cm above), boil 10 minutes; drain, set aside to cool.
Cream butter, sugar and ½ cup (125 mL) flour until smooth; stir in cereal; spread mixture in ungreased 8x8 -inch (20 x 20 cm) pan; bake at 350°F (175° C) for 20-25 minutes until lightly browned; remove from oven.
While bottom is baking, chop apricots and nuts.
In a medium bowl, beat brown sugar, eggs and vanilla until smooth; mix in ½ cup (125 mL) flour, baking powder, and salt; add apricots and nuts; blend mixture thoroughly; spread evenly on baked layer.
Bake at 350° F (180° C) about 30-35 minutes, until lightly browned or until toothpick inserted in center comes out clean. When cool, cut into squares.
Makes 20 squares.
Nutrients per serving:
Calories 163.7
Carbohydrate 22.7 g
Protein 2.1 g
Fat 7.9 g
Sodium 91.5 mg
Fibre 1.3 g
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